Recipes

S’nickers in a Twist

A great tip is to stick them in the freezer and chomp on them as a frozen treat!

Serves: 4

Prep: 30 minutes (plus 2 hours to set)

Cook: 10-15 minutes

Ingredients

300g dark chocolate (plus a little extra to fill in the gaps)

small handful of cashew nuts

For the Nougat

240g smooth almond butter

3-4 tbsp coconut flour

4 tbsp coconut palm sugar or xylitol

For the Caramel

130g medjool dates

3 tbsp cashew butter

30g coconut oil

pinch of Himalayan pink sea salt or Celtic salt

4 tbsp of water

Directions

Pre heat the oven to 180°C/350°F/gas mark 4.

Melt half of the chocolate (150g) in a glass bowl over simmering water or in the microwave, taking care not to burn it.

Line a square tin with greaseproof paper and pour in the melted chocolate. Place in the freezer and allow to set.

Place the cashews on a baking tray and put in the oven for 10-15 minutes to light toast. Keep and eye on them and remove once they turn golden. Set aside to cool.

To make the nougat, place the almond butter, coconut flour and sugar in a food processor and blend. The mixture should be solid and sticky like cookie dough. If it’s too dry you can add a little water or nut butter. If it’s too soggy you can try adding a little more coconut flour.

Set the nougat aside.

To make the caramel, blend the dates into a paste in a food processor. Add the cashew butter, coconut oil, sprinkled sea salt and blend. To make the caramel consistency, you need to carefully add water little by little. Start with 1 tablespoon and keep the food processor going. Usually within 3-4 minutes the mixture will turn into a soft, sticky, caramel texture. You can add a little more cashew butter if necessary to make it a little smoother.

Crush the toasted cashews into tiny pieces. It’s easier to use your hands for this.

Melt your second batch of chocolate (150g) and set aside.

Remove the first batch of chocolate from the freezer and check it’s completely set. Using a spoon or knife, carefully spread a layer of the nougat on top of the chocolate.

Follow this with a thick layer of caramel and then sprinkle over the toasted cashews.

Finally, pour over the second batch of melted chocolate and use a knife to spread it evenly over the caramel layer.

Place in the fridge to set for a couple of hours. Once set, remove from the tin, peel off the greaseproof paper and carefully slice into squares.